Several of you mentioned you’d like the recipe for Chili Rellenos Quiche (Green Chili Quiche is what I called it in my previous post.)
Sounds crazy, but I had never had quiche before. I know…where have I been right? And forget the saying “Real men don’t eat quiche”, because I have a real man, and he scarves this down like there’s no tomorrow!
(This recipe came from Taste of Home. I was embarrassed to add the nutritional facts…let’s just say it wasn’t in there Light and Tasty edition—emphasis on light!)
- Pastry for single-crust pie (9 inches)
- 2 tablespoons cornmeal
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 3 eggs
- 3/4 cup sour cream
- 1 tablespoon minced fresh cilantro
- 2 to 4 drops hot pepper sauce, optional
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
- Sprinkle cornmeal over bottom of pastry shell. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chilies to remaining cheese mixture; sprinkle into crust.
- In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
That’s the exact recipe. Below are my tweaks.
1. Whole wheat pastry crust.
2. Monterey Jack cheese is what I usually have on hand, so I skip the cheddar. I don’t use as much cheese as called for either.
3. I don’t do the foil thing. I just pop it into the oven and let it bake at 450 degrees for about 5 minutes. Again, don’t forget to turn your oven back to 350 degrees.
4. Fresh roasted chilies taste best. It’s one more step, unless you have some in your freezer from your garden, but worth it. To roast, put some fresh green chilies on your grill or under the broiler turning several times. Let them get nice and blistered. When they’re cool enough to handle run them under cold water and the skins come right off.
5. My chilies were medium in heat, so I found that there was no need to add the cilantro, because we couldn’t taste it anyway.
It’s All Quiche-y Good!